Home Made Butter

It is very economical to use home made butter. It is also a satisfying experience. This butter can be used to prepare ghee, in cakes and other sweets. I don’t use this butter in making puff pastry. The home made butter usually has a large quantity of water when compared to store brought one. It is impossible to remove that water when doing at home. So don’t use it when the recipe calls for butter without water. If you get fresh milk from the local milk man consider yourself lucky. I am so lucky to get nice creamy fresh milk. If you are planning on making your own butter, then while boiling milk, you need to take the first step. After the milk comes to boil, simmer it for 10minutes before switching it off. After cooling the cream will have formed a flaky layer on top of milk. Transfer this cream with 2tbs milk to another bowl. Add 2 drops of curd and keep it covered until set. From the next day, start collecting the cream from milk to the bowl. Refrigerate the cream until the day of preparing butter.

Next day the whole cream will become creamier curd. This is the base for a nice butter and delicious buttermilk.

Transfer this curd to a bigger vessel.

With the help of hand mixer, churn the cream on medium speed. My mom used to do it with a wooden churner called as the mathu. Even I used it until I brought home the hand mixer.

The butter will separate from the buttermilk. Chunks of butter will start sticking to the mixer. At this stage add 2-3cups of water. 

Remove the mixer and from now on use only one churner from the mixer. With the help of the churner, slowly bring the butter together.

After bringing together, the butter will float in the butter milk. After removing the buttermilk, you can add salt to the butter milk and relish it. This also goes very well with rice. You can also use this to prepare mor kulambu.

Remove butter from the butter milk and drop it into a bowl containing water. Leave it for 20minutes. Then you can store it in jar and refrigerate it.